Swordfish with tartare butter

This meaty fish is becoming widely avaible frozen from the fishmongers. If, however, you are unable to find it, use any frim-fleshed fish such as tuna, shark or halibut instead.

4 Serve swordfish with tartare butter ingredients

4 swordfish steaks, thawed if frozen
salt and ground black pepper
1 tbls melted butter
salad leaves, to serve
For the tarture butter
75g butter, softened
1 clove of garlic, chopped
1 tbls finely chopped capers
1 tbls finely chopped gherkins
1 tbls finely chopped fresh parsley
3 drops of worcestershire sauce
3 drops of tabasco
salt and ground black pepper

Preparation time : 20 minutes

Cooking time : 10 minutes

Author : Prue Leith

Cookbook : Quick and easy (Confident Cooking)

Swordfish with tartare butter recipe

1. First make the butter. Mix the softened butter with the garlic, shallot, capers gherkins, parsley, Worcestershire sauce and Tabasco. Season with salt and pepper. From into a fat sausage shape, Wrap in greaseproff and put in the freezer for 20 minutes.

2. Heat the grill to high. Heat several metal skewers under the grill until very hot. Hold the end with a cloth and make a criss-cross pattern on one side of each steak. Heating several skewers at once speeds up the process.

3. Season the fish with salt and pepper. Brush each side with melted butter. Grill for 5 minutes on each side, brushing from time to time with the butter.

4. ,remove the steaks from the grill and place on warmed serving plates. Remove the butter from the freezer and slice into four. Serve the fish with a slice of butter on top, and with de salad leaves.

Tip : The steaks can be marked in a criss-cross pattern after cooking as well – Keep the steaks warm under a low grill as you mark each one.

Swordfish is delicious served with new potatoes and tomato salad. Enjoy your meal!